Energizing Connections: Quaker State Year in Review

TITLE: Aarón Sánchez & Daniel Suárez: A

Shared Appetite For Cars, Cuisine, & Culture

DESCRIPTION: Join Chef Aarón Sánchez

and NASCAR Cup Series driver Daniel

Suárez as they celebrate their culture through

cars and cuisine. Discover how their passions

energize connections and communities, from

Chef Aarón’s go-to comfort dishes to Daniel's

memories of working with Quaker State

alongside his dad. Let us know what

energizes you by sharing your comments

below and stay tuned for more as they make

their way into the kitchen!

[Background Sound]

[In vision] [Screen] CARS & CUISINE

[Background singing] Suavemente

[In vision] [Screen] w/ Daniel Suárez

[In vision] [Screen] & Chef Aáron Sánchez

[Talking in background]

[Screen] [In vision] presented by

[Screen] [In vision] Quaker State logo.

CHEF: Our friends at Quaker State brought

us together today for a great conversation

about cars and cuisines – both of which are

key parts of the Latino culture and connect us

on such a deep level.

[Screen] [In vision] ODD AUTOGRAPHS?

(underlined)

CHEF: So, what is the craziest thing someone

has asked you to autograph?

DANIEL: I’m not sure I can do that in front

of the camera.

[Screen] [In Vision] Tinted color screen

[Background Sound]

CHEF: (groaning) Just because this is a family show.

DANIEL: There was a guy. I signed the arm

and the next day, he shows up with a tattoo.

CHEF: No! Man, that’s for real. That’s

forever.

DANIEL: That’s forever, yeah.

[Screen] [In vision] GO-TO COMFORT

FOOD? (underlined)

DANIEL: When you are not cooking

professionally, what is your go-to comfort

dish to cook at home?

CHEF: That’s simple, man. It has to do with

pasta. Something that can really hit the soul.

Whether it’s, you know, some wild

mushroom pasta with a little, a little beef of

cream sauce and maybe black truffles. Or go

old school, let’s take a little trip down to

Mexico… exactly! A little fideos with a little

roasted tomatoes, jalapenos, cilantro, cotija

cheese – all day long.

[Screen] [In vision] REPRESENTING

QUAKER STATE? (underlined)

CHEF: Daniel, you grew up with Quaker

State. What does it mean to have it in and on

your number 99 right now?

DANIEL: It means so much, Chef, and I want

to tell you why. Growing up in Mexico,

working in my dad’s shop, we use Quaker

State a lot and now, being here in the United

States, racing in NASCAR, having Quaker

State not just in my racecar but also on my car

and being able to represent such an iconic,

um, brand is such an honor.

CHEF: I think, you know, there’s a lot of

parallels in what we do right. So, you’re

gonna put the best ingredients into your car –

same thing into my kitchen in order to have

the best outcome possible.

[Screen] [In vision] FAVORITE CITY OR

TRACK? (underlined)

CHEF: Do you have a favorite city or, more

importantly, a favorite racetrack that you have

travelled to?

[Background Sound – Airplane]

DANIEL: You know, I don’t get to race in

my country right now and every time that I

get to go to California, I mean, people speak

to me in Spanish more than English. I see

Mexican flags everywhere. So that’s, for me,

that’s very special.

[Screen] [In vision] FAVORITE

CHILDHOOD DISH? (underlined)

DANIEL: Is there a particular dish from your

childhood that influenced your career?

CHEF: My mom always wanted to show her

mole was so special and the complexity of

mole was so mysterious and so difficult to

kind of grasp and over time I figured it out

and started making my own mole.

[Screen] [In vision] OIL TEMPERATURE

ON THE TRACK? (underlined)

CHEF: Okay, Daniel. How does oil

temperature impact you on the track?

DANIEL: You know, when Quaker State oil

is either too cold or too hot, it’s not making

enough power on the racetrack. And you

know, Chef, that power for us is everything so

we want to be always in the sweet spot.

That’s why we warm up the engines before

we go racing and then we try to keep the

temperature at the right level to be able to

have peak performance in horsepower in the

motors, uh, for the entire three, four hours of

the race.

CHEF: You know what, and there’s a lot of

similarities when it comes to the kitchen. So,

when we put oil into a pan, for instance, to

cook a piece of fish or, uh, chicken, you want

it at a very consistent temperature. Why is

that important? So you’re not burning the

outside and the inside is raw. So you want to

cook it consistently for a long period of time

and not, and let those flavors kind of seal in.

DANIEL: Okay.

CHEF: And become delicious and that’s what

takes time. So you can’t rush the process,

basically. [Screen] [In vision] TOP PITBULL SONG?

(underlined)

CHEF: Daniel, what is your favorite Pitbull

song?

DANIEL: So, from his new album

Trackhouse, he has a song called “Suave.”

(singing together) Suavemente, bésame. Ah,

you know!

[BOTH SINGING UNDECIPHERABLY]

CHEF: Yeah, exactly.

[Screen] [In vision] MOST IMPORTANT

TOOL? (underlined)

DANIEL: What is the most important tool in

your kitchen?

CHEF: Well, it has to be the stoves – the

firepower, the heart of the kitchen. When you

create high heat, or at times you can do low

and slow, so it really helps in create beautiful

flavor. Now, I will ask the same question to

you.

DANIEL: I can’t live without good oil from

my amigos at Quaker State and also, you

know, you need to have very good

screwdrivers

[Screen] [In vision] Screwdrivers creating a

circle around Daniel’s face.

DANIEL: I’m strong with screwdrivers, you

know. Sometimes you need to have the right

size, the right … you know, the stars, the flat,

and the Phillips and stuff.

Uh, I love to have

all my perfect screwdrivers.

[Screen] [In vision] QUAKER STATE

CHEF: Well, let me tell you something.

Thanks to everybody for tuning in and our

friends at Quaker State for helping us bring

the energy and better protect our engines.

Muchísimas gracias.

[BACKGROUND SOUND]

[Screen] [In vision] Quaker State logo.

TITLE: Serving Up the Internet’s Most Asked

Questions About Chef Aarón Sánchez &

Daniel Suárez

DESCRIPTION: Come along for the ride as

Chef Aarón Sánchez and NASCAR Cup Series

driver Daniel Suárez answer the questions

you've always wanted to ask. Watch as they

swap stories from the kitchen to the racetrack

and show off their energizing personalities. Hit

“Subscribe” and stay tuned for more!

[Background Sound]

[In vision] [Screen] CARS & CUISINE

[Talking in background]

[In vision] [Screen] With Daniel Suárez

[In vision] [Screen] & Chef Aáron Sánchez

[Talking in background]

[Screen] [In vision] Presented by

[Screen] [In vision] Quaker State logo

DANIEL: Our friends at Quaker State are

bringing us together to celebrate cars and

cuisines.

CHEF: Daniel, I don’t know about you, but I

get asked questions all the time.

DANIEL: All the time, amigo!

CHEF: So, let’s dig into the internet’s most

asked questions about you and I.

DANIEL: The first question – Is Aáron on

MasterChef?

[Screen] [In vision] Is Aáron on MasterChef?

(in the search bar)

CHEF: Indeed. Si, señor. This is my seventh

season.

DANIEL: Where is Aáron Sanchez from?

[Screen] [In vision] Where is Aáron Sanchez

from? (in the search bar)

CHEF: Well, El Paso, Texas. But, el puro

frontera. from the border area.

[Screen] [In vision] El Paso, Texas written with

Texas flag

CHEF: Where is Daniel Suárez from?

[Screen] [In vision] Where is Daniel from? (in

the search bar)

DANIEL: Monterrey, Mexico. I was born and

raised there.

[Screen] [In vision] Monterrey, Mexico written

with Mexico flag

CHEF: Puro norteño.

DANIEL: Puro norteño.

CHEF: I love it. From Nuevo Leon.

DANIEL: Did Aáron Sanchez pass his driving

test?

[Screen] [In vision] Did Aáron pass his driving

test? (in the search bar)

CHEF: I did. But barely.

DANIEL: Barely? Come on, Chef!

CHEF: I know, I have to say that. You know, I

grew up in New York City so it was a little

challenging. You know, you don’t grow up

necessarily driving cars in a city that has great

public transit.

DANIEL: We can still be friends.

CHEF: That’s all good! Well, that’s why I need you. I need

you to teach me to be a better

driver.

CHEF: This, for me, is a very interesting

question because I know my first knife that I

ever owned. What was the first race car that

Daniel Suárez owned?

[Screen] [In vision] First race car? (in the

search bar)

DANIEL: You know, when I was eleven years

old, I started racing. My dad got me a used go-

kart and that’s when I got a start in racing.

[Screen] [In vision] Images of Daniel in go-kart

CHEF: Did you fix it up? Did you do cool stuff

to it? DANIEL: Oh yeah! Between myself and my

dad, we fixed it up pretty good at the shop. As I

mentioned to you, my dad has a restoration

shop, so for us working on cars and engines,

and stuff like that it wasn’t something new.

CHEF: Imagine the bonding that you had with

your dad. Underneath the hood, talking to him,

all the beautiful lessons about the cars, but

more life lessons, I would imagine. Right?

DANIEL: Totally! I mean, my dad comes to

Charlotte to visit me, and we spend more time

in my garage working with cars than going out

to restaurants. We love that, that’s where we

bond. That’s what we do.

CHEF: No, go to restaurants. Especially mine.

DANIEL: What recipe does Chef Aáron

Sanchez use that comes from his family?

[Screen] [In vision] What family recipe does

Aáron still use? (in the search bar)

CHEF: Oh man, there are so many. I think

albondigas is a really great recipe that kind of

really transcends three generations. My mima,

my grandmother kind of put this on in front of

our plates when we were very young, and it

was these beautiful meatballs with pork and

beef with a roasted tomato salsa with chipotle.

And then I started moving into stuff like fideos,

and then, of course, my mom taught me how to

make mole. So, there are so many of those

recipes that have become part of what I do not

only at home, but at the restaurants.

[Screen] [In vision] Albondigas “meatballs”

[Screen] [In vision] Fideos “small, thin

noodles”

[Screen] [In vision] Mole “pureed sauce with a

thickener”

DANIEL: So cool! So cool that it has come

three generations.

CHEF: Absolutely!

DANIEL: What is Aáron Sanchez’s favorite

road trip snack?

[Screen] [In vision] Chef Aáron’s favorite road

trip snack? (in the search bar)

CHEF: I have to say that you can find a great

taco anywhere.

CHEF: This must be a big question. Where do

you take your cars to be maintenanced?

[Screen] [In vision] Who does your car

maintenance? (in the search bar)

DANIEL: Well, it all depends Chef. If it is my

Chevy Tahoe, I take it to Walmart Auto Care,

and they do a great job putting full synthetic

Quaker State oil, and it’s quick, fast, no

problems – in and out.

CHEF: What is Daniel’s go to food on a cheat

day?

[Screen] [In vision] Daniel’s cheat meal? (in

the search bar)

DANIEL: I love pizza. But it has be the crispy

one, the thin one. That’s something that I love.

[Screen] [In vision] Chef impersonating

making pizza.

DANIEL: Exactly right! But when it comes to

desserts, tres leches is something. Do you know

how to make that thing?

CHEF: I mean, Daniel, I’m a MasterChef.

There’s only two MasterChefs in America, it’s

me and Gordon Ramsay. Of course I know how

to make tres leches!

[Screen] [In vision] QUAKER STATE

CHEF: Thanks to everyone for tuning in. Hope

we answered all of your questions. Thanks to

our dear friends at Quaker State – you guys are

the best!

[Background Sound]

[Screen] [In vision] Quaker State logo